FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
egg wrap recipe
- Total Time: 40 minutes
- Yield: 4 wraps 1x
- Diet: Vegetarian
Description
Thin, tender egg crepes embrace a savory ginger-mushroom filling, creating a flavorful and healthy breakfast or brunch option. This easy egg wrap recipe is perfect for busy mornings and on-the-go meals.
Ingredients
Scale
- 4 large eggs
- 0.25 cup unsweetened plant milk (e.g., soy or almond) or regular dairy milk
- 0.25 teaspoon fine sea salt
- Pinch freshly ground black pepper
- 1 tablespoon plus 1 teaspoon toasted sesame oil, divided for filling and cooking crepes
- 200 g (7 oz) shiitake mushrooms, stems removed, caps thinly sliced
- 1 medium carrot, grated or very finely julienned
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 spring onions (scallions), thinly sliced, white and green parts separated
- 2 tablespoons low sodium soy sauce
- 1 tablespoon alcohol-free mirin-style seasoning
- 1 teaspoon cornstarch
- 1 tablespoon cold water (for cornstarch slurry)
- 1 teaspoon toasted black sesame seeds
- 0.5 teaspoon chili threads (e.g., gochugaru threads)
- 2 tablespoons fresh cilantro, roughly chopped
Instructions
- Sauté Savory Filling: Heat 1 tablespoon of sesame oil in a 20 cm (8-inch) non-stick frying pan over medium heat. Add the thinly sliced shiitake mushrooms and sauté for 5-7 minutes, stirring occasionally, until tender and lightly browned. Next, add the grated carrot, minced garlic, and the white parts of the sliced spring onions. Cook for another 2-3 minutes until the carrot softens slightly but still retains a bit of crunch.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, plant milk (or regular milk), fine sea salt, and black pepper. Whisk vigorously for 1-2 minutes until well combined and slightly frothy, which helps create lighter wraps.
- Cook Egg Crepes: Heat the same 20 cm (8-inch) non-stick frying pan over medium-low heat. Lightly grease with 0.5 teaspoon of sesame oil. Pour approximately one-quarter of the egg mixture into the pan, tilting quickly to spread it into a thin, even crepe. Cook for 2-3 minutes, or until the edges are set and the top is mostly dry to the touch. Gently slide the egg crepe onto a plate. Repeat with the remaining egg mixture, greasing the pan lightly before each crepe, to make 3-4 thin egg wraps.
- Finish Filling Sauce: Stir the grated ginger, low sodium soy sauce, and alcohol-free mirin-style seasoning into the sautéed vegetables. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour this slurry into the pan with the vegetables, stirring constantly until the mixture thickens slightly and becomes glossy, about 1 minute. Remove the pan from the heat and stir in the green parts of the sliced spring onions for a fresh bite.
- Assemble Egg Wraps: Lay one cooked egg wrap flat on a clean surface. Spoon approximately one-quarter of the mushroom-carrot filling in a neat line down the center of the wrap, leaving space on the sides.
- Roll and Serve Wraps: Fold the two sides of the egg wrap over the filling, then gently roll it up tightly from one end to the other, creating a neat cylindrical wrap. Repeat with the remaining egg wraps and filling. Using a sharp knife, slice each rolled wrap diagonally in half or into 2-3 segments to showcase the vibrant filling. Serve immediately for a healthy eating experience.
Notes
For non-stick success, ensure your pan is well-seasoned and greased; cook crepes on medium-low heat until set but pliable. Do not overfill wraps to prevent breaking. Boost flavor with more ginger, soy sauce, salt, or pepper if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 220 calories
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 190 mg
Keywords: easy, egg wrap, savory, ginger-mushroom, breakfast, brunch, healthy, quick, on-the-go, Asian-inspired
